Impossible to confine to a single recipe, the taste of Marseille is shaped as much by the sea as by the market, by encounters as by the accent. It reveals itself in the diversity of influences, in the generosity of the craft, in the freedom the city offers both its chefs and its diners. But how can it be defined today? Is it a flavor, an attitude, a culture? Three unique perspectives intertwine in an attempt to capture its essence.
